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9.28.2011

Fall is a beautiful time of the year in Savannah. And it was a perfect time for the women of the church to gather to fellowship and to plan our annual activities. Last Saturday at Point Pleasant, we had a wonderful brunch thanks to Jina, IPC's renowned "Macaron Lady". I love working with Jina because her beautifully created sweets make what little I contribute look so wonderful. Thank you, Jina, for all your hard work! Check out her adorable, whimsical blog, Pink Piccadilly Pastries.

Whisk eggs, half and half, salt, and pepper. Pour evenly over casserole. Sprinkle chopped parsley. Wrap casserole with plastic and gently press down with one-cup measuring cup. Refrigerate for at least 1 hour and up to 24.

Adjust oven rack to middle position and heat oven to 350 degrees. Let casserole stand at room temperature while oven is heating. Unwrap casserole, and bake until the edges and center have puffed, not too jiggly and top is golden brown, about 45 minutes to 1 hour. Let cool 10 minutes. Serve.

Combine onion, cider vinegar, white wine vinegar, and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Dressing can be made several days ahead, but add onions later if dressing is made more than two days prior.

Melt butter in heavy large skillet over medium heat. Add almonds and sprinkle remaining 1 tablespoon of sugar over. Stir until almonds begin to color, about 2-3 minutes. Spread almonds on a cookie sheet to cool.

9.22.2011

Here is a super easy shrimp salad which I serve at Wednesday noon service lunch when I am pressing for time. Though I am very exact with measuring baking ingredients, this is one of those simple recipes that you can "throw together" yet yield great result.

Here is what I call our "house dry rub". We keep this on hand in our church kitchen to flavor and season just about everything! I know it requires a few more than a handful ingredients , but it is worth the effort and you will have great tasting rub.

We use peeled 41-50 count shrimp (number of shrimp per pound). This comes in a frozen 5 pound block (check your local seafood stores). To thaw the frozen shrimp, run cold water over the shrimp in a colander. Drain well and pat dry with paper towels, and toss the dry rub and gently mix.

You know how I love this 4-burner griddle. Get the griddle super hot, drizzle some oil, then saute the shrimp. Don't over crowd the griddle, lest the shrimp will steam. Quick saute in small batches is the best.

When shrimp is cooked, quickly spread them on a large sheet pan and cool. A little dab of Hellmann's mayo, sour cream, and salt and pepper is all you need for this scrumptious shrimp salad.

Toss together raw shrimp and dry rub. Heat a large frying pan to high until smoking point. Drizzle oil and coat the pan/griddle. Quickly saute the shrimp until cooked, 1-2 minutes. Do not over crowd the pan. Cool cooked shrimp completely. Add in a large bowl mayo, sour cream, shrimp, celery (if using). Season with salt and pepper to taste.

9.15.2011

Cheesecakes are always well loved by my church family. And it was fun to make these rich and creamy chocolate cheesecake bars to satisfy all the chocolate lovers among us. I know it's risky trying a new recipe, especially when you have to multiply by 12, but hey, you gotta live a little, right? No, seriously, when you measure your baking ingredients by weight rather than volume, the results are much more consistent.
A good scale is a must for all church cooks as well as home bakers.
When making any chocolate dessert in large volume, I always take a few minutes and sift the flour if using, here cocoa powder and corn starch is sifted to avoid white clumps in dark batter.
Sprinkle the chips.....and bake.

Pulse 10 Oreo cookies in a food processor until fine. In a large bowl, stir together the cookie crumbs and the melted butter. Using the bottom of an one-cup measure cup, firmly and evenly press the mixture into the bottom and sides of the baking dish.

Without rinsing the processor bowl, process the cream cheese and sour cream until blended. Scrape down the sides and bottom as needed. Add sugar, egg and egg white and espresso powder; blend until smooth and combined. Add the sifted cocoa and cornstarch and stir until just combined.

Pour into the prepared pan. Sprinkle with chocolate chips. Bake 35-40 minutes, just until set.

Cool completely in the pan set on a wire rack. Cover and refrigerate at least one hour. Lift out of the pan using the foil handle. Cut into squares.

9.05.2011

Labor Day weekend is here! I so look forward to this weekend and here is why. From Memorial Day to Labor Day, my church has the Sunday evening services at Point Pleasant, a beautiful waterfront meeting house on Talahi Island( Click here to see the map). Since the congregation meets there for the evening service, so must their cook and the food, each Sunday night for 15 weeks.

Our off site kitchen is not quite equipped for large volume cooking, so dinners are prepared at downtown kitchen and transported to Point Pleasant. And it takes quite an effort to make and transport food for 300 each week. Not complaining, just super excited that beginning next Sunday evening, I can stay put and cook in my downtown kitchen!

And I am so grateful when Tim, IPC's renown grill/low-country boil meister and his team of deacons cook the last Sunday fellowship meal at Point Pleasant. IPC's Annual Low Country Boil is highly anticipated meal of the year, especially my me.

We have a saying here Savannah, "Friends don't let friends eat Gulf shrimp!" Who can resist fresh local Georgia shrimp? Tim purchased 70 pounds of these beauties from his shrimper-friend in Richmond Hill.

Especially with homemade ice cream made and brought by the congregation. Which flavor do you like?

Tim's wife, Tricia organizes this great church family tradition.

Even powder pink lemonade looks wonderful.

Our fellowship is sweet. Quite a setting, isn't it?

IPC children absolutely love this place during summer filled fun activities like swimming, ultimate frisbee playing and rope swinging after the meals.

And even though I am not thrilled about transporting food out here during summer, it's so worth it.....for my loving church family. And I will brace myself again next summer, with a smile and lots of prayer for God's grace and strength.

9.03.2011

Here is one indispensable equipment in IPC kitchen: 4-burner commercial griddle with grease tray. I inherited this when I took on the church cook job four years ago and I absolutely love it! And each time I use it, I thank God the person who bought this for the church. This baby weighs close to 50 pounds, which proves that being a church cook is not for sissies.

Click here for more info and price comparison. And let me tell ya, it's worth every penny to have your meat beautifully seared or blackened!